Recipe : Peanut Butter Chia Energy Balls

Once upon a time I used to work in an amazing coffee shop, and they sold these bite size balls of deliciousness called "power spheres". Ever since I have wanted to replicate these little yummies...

It's taken me five years but with a recent purchase of a big bag of chia seeds that I had no idea what to do with I finally have a freezer full of similar delightful goodness!

These are soooo simple to make, you can't mess this up, honestly, this is coming from the worst baker ever! Better yet there is no baking involved! And extra bonus basically anything can be substituted or tweaked to suit your tastebuds or just to change things up once in awhile.

Peanut Butter Chia Energy Balls

Yields: 16 to 20 balls

Ingredients:
1 cup Oats (Conveniently those "original" instant single serve bags that no one eats around here is the perfect amount) 
2/3 cup Shredded Coconut
1/2 cup Peanut Butter (I've used creamy and crunchy and both are equally good!)
1/2 cup Ground Flax Seed
1/3 cup Honey
1 tbsp Chia Seeds
1 tsp Vanilla Extract

Change it up and add one or more of these ingredients: chocolate chips, dried cranberries, raisins, cocoa powder.

Directions:
Mix all ingredients together in a bowl, cover, and let chill in the fridge for a half hour.

Roll into bite size balls, mine generally come out around 1.5" in diameter. You can flash freeze your balls and store in a freezer bag or keep in an airtight container in the refrigerator for up to a week.

Spicy Shimp & Bok Choy Noodle Bowl

What did you eat tonight... We ate this Spicy Shrimp & Bok Choy Noodle Bowl

 

It was pretty delish and if your looking for something light on your tummy this is a great meal for you. I found this recipe in my "Rachael Ray 365: No Repeats" recipe book, it was super easy & quick to prepare which is always a plus, however it was spicy (my nose had the runs the whole time I was eating it). The only changes I would make...or shall I say additions is to add more veggies like carrots, water chestnuts, and maybe even some bean sprouts.

Grocery List:

3 tbsp olive oil

2 tsp crushed red pepper or chili flakes

4 garlic cloves, chopped

2-inch piece of fresh ginger, peeled or cut into very thin matchsticks or grated

2 cups shiitake mushroom caps, sliced

1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks

Salt & freshly ground black pepper

1 litre chicken stock or broth

1 cup seafood stock or clam juice (found in the soup aisle)

1 1/2 lbs peeled and deveined shrimp

400 g vermicelli (thin spagetti)

4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Directions:

Heat a medium soup pot over medium high heat. Add the oil, crushed red pepper flakes, garlic, ginger, mushrooms, bok choy, and season with salt and pepper. Add the chicken stock and clam juice. Put a lid on the pot and bring the soup to a boil. Add the shrimp and noodles and cook for 3 minutes; add the scallions and cook for 2 minutes. Turn off the heat and let stand for 2-3 minutes. 

Adjust the seasoning and serve.